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Coconut Macaroons
Ingredients
- 2 2/3 cups flaked coconut (7 ounces)
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
- 4 ounces semisweet chocolate (optional)
- 1 teaspoon shortening (optional)
Directions
1. Preheat oven to 325 degrees F. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.
2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.
3. If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.
4. Makes about 30 cookies.
From the Test Kitchen
- To drizzle chocolate over macaroons, place melted chocolate mixture in a resealable plastic bag. Snip a small hole in the corner of the bag. Pipe chocolate mixture across each cookie in a crisscross pattern.
Nutrition Facts
(Coconut Macaroons)
- Servings Per Recipe 30,
- cal. (kcal) 73,
- Fat, total (g) 4,
- sat. fat (g) 4,
- carb. (g) 10,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 57,
- Potassium (mg) 46,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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